Traditional Italian sweets. Italian desserts. Refined taste of homemade ice cream Semifreddo
Any dessert is the crown of the meal. Italian dessert is a small celebration with fireworks of taste and childish delight.
Italy was glorified by Raphael and Michelangelo, Rome and Venice, pizza and desserts. And these “celebrities” evoke sincere admiration and reverence from the whole world, but Italian desserts... You cannot write about them in prose. Pastries, biscuits, cakes, sweets, ice cream - delicious in their names, about which you need to write separate poems. Tiramisu - a crispy-airy delicacy with mascarpone cheese, Panna Cotta - a creamy jelly dessert, Biscotti - sweet croutons, Cannaloni - creamy rolls, Panforte - almond cake, Sabayon - aromatic wine cream. And this is not the entire list of sweets that Italy is proud of.
Italian desserts– a symbol of exquisite taste and the highest quality. They are more original than French ones, lighter than German ones and more elegant than British ones. Italian sweets, like oriental ones, contain nuts, but unlike sugary honey delicacies, they are airy and incredibly tender.
You can praise the desserts of Italy for ages, but still, it’s better to try. As a rule, their recipe is simple, and preparation is not complicated by unnecessary processes. Therefore, you can easily create a delicious little Italy right at home.
Tiramisu - a dessert that lifts your spirits
Tiramisu is the hallmark of dessert Italy. For the first time, crispy cookies with layers of airy cheese cream were served to the Tuscan Archduke de' Medici. This happened back in the 17th century. Since then, many desserts have been created, but this one turned out to be so delicious that it became a favorite not only of Italians, but of the whole world.
"Tira mi su" translated from Italian means "lift me up." The chocolate-coffee combination gives the dessert a slight stimulating effect, which results in an elevated and elevated mood.
Tiramisu is a delicious delicacy that does not require baking. It cannot be called a cake or cake. And if in an expensive restaurant under his name they serve you a neatly cut piece, don’t believe it. Tiramisu cut into pieces with a knife is not Tiramisu. A real Italian dessert is served only with a spoon.
Recipe: Classic Tiramisu
2 eggs, 250 g Lombardy mascarpone cheese 55%, 30 pcs. savoiardi cookies, 75 g powdered sugar, 200 ml strong coffee, 2 tbsp. spoons of Marsala wine, 80 g of cocoa powder.
Brew strong natural coffee in a coffee machine or cezve and leave to cool. Whip mascarpone (cream curdled with tartaric acid) intensively until the consistency of very thick sour cream. Divide the powdered sugar and beat the whites with one part into a stable foam. The second is to grind with cold yolks until white. Carefully add the yolk “cream” to the mascarpone, whisking at the same time. And then add fluffy whites into the resulting mass one spoon at a time, moving from bottom to top. Pour cold coffee and a couple of spoons of Marsala into a container convenient for dipping Savoyardi (can be replaced with rum or cognac). Quickly dip each cookie into the coffee and place it tightly in the prepared pans. The next layer is thick cream (Savoiardi should lie in it, not float). Alternating soaked cookies and mascarpone, fill out the form. The last one will be the cream layer. Place the finished Tiramisu in the refrigerator for 3 hours, but it is better to let it soak all night. Before serving, dust the dessert with cocoa powder and garnish with a sprig of mint.
Recipe: Savoiardi
Real cookies for Tiramisu are a scarce product. But Savoyardi can be baked according to the basic recipe at home.
For 40 pieces you will need: 120 g sugar, 6 eggs, 80 g flour, 80 g starch, a pinch of salt, powdered sugar.
Grind the cooled yolks with 1/2 granulated sugar. Add flour and starch gradually and in small portions, and add salt. When the mass becomes homogeneous after 7-10 minutes, you can start adding whites. They need to be whipped in a glass or ceramic bowl with the remaining sugar until stable foam. Mix both masses very gently and place in special savoiardi molds or use a pastry syringe. You should get ten-centimeter sticks on the baking sheet. Sprinkle the biscuit pieces with powder and place them in the oven at a temperature of 180 °C. Bake without opening the oven until the Savoiardi becomes its characteristic beige color. Cool cookies in open oven.
If the cookies are not dry enough for Tiramisu, it is recommended to dry them in the oven, or leave them overnight under a covered towel at room temperature.
Panna Cotta - Italian “peasant young lady”
The name of this dessert sounds like an appeal to the young unmarried woman- Panna cotta. But its translation is somewhat simple and means only “boiled cream.” But it was this unassuming name that made the Italian dessert famous throughout the world.
The base of Panna Cotta is cream, which is boiled and infused with vanilla sweetness. Gelatin is added to the dessert at the end, and its quantity determines whether the panna cotta will hold its shape or become a creamy jelly, which is served in bowls.
Recipe: Two-tone panna cotta with berries
250 ml of cream with a fat content of 33-36%, 60 ml of milk with a fat content of 6%, 70 g of sugar, 6 g of gelatin sheets, ½ vanilla bean or a bag of sugar, 150 g of mixed berries (currants, raspberries, blueberries), a handful of berries for layering and decorations.
Soak half the gelatin in cool water. Divide the cream, milk and sugar in half and start working with the first part. Boil milk ingredients in a saucepan. While stirring, add sugar and vanilla. Add the swollen gelatin to the saucepan, stir and immediately turn off. When the milk mixture has cooled slightly, fill the bowls halfway with it.
Pour the remaining gelatin with water to swell. And at this time, take care of the berries and the second part of the set aside ingredients. Grind the berry mix with sugar (you can use a blender) and bring to a boil. Stirring continuously, boil for a couple of minutes. In another saucepan, boil the milk mixture and “fill” it with gelatin, as in the first case. Combine the berry and milk mass and cool.
Place a few fresh berries on the well-frozen half of the dessert and pour the milk-berry mixture over them. The panna cotta should sit in the refrigerator until completely set. Serve dessert with whole berries and mint leaves.
Biscotti - a dessert “twice baked”
“Crusks” is what someone unfamiliar with Italian desserts would call Biscotti. And I would be wrong. Of course, Biscotti looks very similar to crackers, but it tastes like an exquisite dessert that often accompanies coffee or even sweet wine.
From the Latin “biscotto” translates as “twice baked”. And the name itself reveals the method of preparing the dessert. It is baked twice. First, long, narrow loaves with nuts are prepared and baked, and then they are cut into “sandwich” slices and dried in the oven to make the “crackers” golden brown and crispy.
Not only nuts are added to the Biscotti dough, but also dried fruits, fresh fruits, chocolate, zest, liqueur and other goodies. And so that not only the taste, but also the appearance of the dessert acquires aristocratic sophistication, it is covered with glaze or chocolate.
Recipe: Orange-Chocolate Biscotti with Candied Ginger
150 g butter, 400 g flour, 200 g sugar, 3 eggs, 1 orange, 25 g cocoa powder, 12 g baking powder, 50 g dark chocolate, 70 g candied ginger, a pinch of salt.
Remove the zest from the orange using a grater. Chop candied ginger and chocolate into small pieces. Grind the butter with sugar into a creamy mass, add orange zest and gradually stir in the eggs. Separately mix the dry ingredients (flour, cocoa, baking powder) and combine them with the egg mixture, kneading until smooth. Add candied fruits and chocolate to ready dough and form long “sausages” on a baking sheet lined with parchment paper. If the dough turns out runny, you can spread it in an even layer in a rectangular baking dish. Place the dough in the oven at 175°C and bake for about half an hour. Check readiness with a toothpick. If it comes out dry from the dough, the baking is ready. Cool outside of oven. Cut the cooled loaves (or cake) into equal slices (about 10 mm) with a sharp knife. Place the biscotti back into the oven and brown on both sides (10 minutes each) at 150°C.
Panforte gingerbread – a Christmas gift with almonds, honey and spices
Dessert almond pastries Panforte are given to Italian families for Christmas. The uniqueness of the pie is that its recipe ingredients, such as nuts, dried fruits and spices, can be added to your own taste. This will not stop Panforte from being an Italian dessert. Another one will just appear original recipe, which can become a traditional gift for the Christmas holidays in your family.
Italian Panforte is very easy to prepare. This dessert is stored in the refrigerator for a very long time, and after six months you can taste the “gift” presented at Christmas.
Recipe: Chocolate Panforte with nuts
180 g high quality flour, 160 g sugar, 3 tbsp. spoons of honey, 100 g almonds, 50 g cashews, 70 g dark chocolate, a glass of dark and light raisins, 0.5 teaspoon of cinnamon, on the tip of a knife - nutmeg, cloves, a spoonful of water, a couple of drops of almond essence, cocoa powder for sprinkling, salt.
Combine dry products: flour, spices, salt and add nuts and dried fruits. Prepare a syrup sauce from water, sugar and honey. Remove from heat and drop almond essence into the sweet liquid, add chopped chocolate. Make a “well” in a bowl with dry ingredients and pour syrup into it. Combine everything well during the mixing process. The dough should be hard. Place the workpiece in a mold greased with oil or covered with paper. Bake at low temperature (150 °C for half an hour) so that the “candy” does not dry out. Cut the finished gingerbread into thin pieces and roll in cocoa.
For a gift, place the slices in a beautiful packaging box and tie with a ribbon.
Creme Sabayon – an Italian delicacy with the aroma of wine
Sweet egg cream is the basis of confectionery, without which Italian desserts would not be Italian. It occupies a leading position among creams and delicious cakes and pastries are created on its basis. And sometimes confectioners use it in Tiramisu. However, Sabayon is, first of all, a complete and independent dessert in a cold glass, decorated with flowers, berries or figs. Strong Sicilian wine Marsala or white sparkling d’Asti are traditionally added to the cream as an alcoholic filling.
Recipe: Sabayon with champagne and drunken berries
200 g of mixed berries (raspberries, blueberries, strawberries), juice and zest of half a lemon, 4 yolks, 150 ml of sweet champagne, 85 g of sugar.
Sprinkle the berry mix with a teaspoon of sugar and pour in the “drunken” syrup of champagne and lemon juice, and put it in the refrigerator. Heat a bowl in a steam bath and put sugar, zest and yolks into it. Gently whisk the mixture. Under no circumstances should it boil! When the mass begins to lighten and increase in size, add champagne a little at a time without interrupting the whipping process. Pour warm Sabayon into bowls, garnish with drunk berries and serve immediately.
Ready-made Sabayon can be “incorporated” into any other desserts. For example, season a fruit salad with wine cream or pour over peach slices pickled in red wine. And scoops of chocolate or vanilla ice cream will perfectly complement Sabayon with coffee liqueur.
Cannoli - a dessert for wanderers
Cannoli is a favorite sweet of the people of Sicily. It was they who came up with the idea of wrapping the delicate curd filling in waffle rolls, fried using special sticks. They were prepared only on those days when carnivals were held. Decorated with candied fruits, nuts or chocolate. It was also customary to treat Cannoli to people who traveled to Italy and learned the culture of the country through national traditions, including culinary ones.
Recipe: Sicilian Cannoli with Strawberry Sauce
70 g flour, 150 g sugar, 70 g butter, 3 eggs, 70 g glucose syrup or honey, 250 g ricotta cheese, 100 g mascarpone, 50 g crushed almonds, 250 g strawberries, ¾ cup powdered sugar.
Knead the dough for the tubes from honey, flour, sugar and melted butter. Line the pan with parchment and spoon out the dough, forming circles. Place the baking sheet in the oven. The tubes will be baked until golden brown at a temperature of 170°C. Quickly roll the hot mugs into tubes. Combine ricotta, mascarpone, sugar, almonds and eggs and stir to form a smooth, creamy filling. Cut the strawberries into pieces and add powdered sugar and cook, stirring until a fragrant and rich syrup forms. Fill the tubes with cream, place beautifully on a plate and pour over strawberry sauce.
Refined taste of homemade ice cream Semifreddo
Italian desserts are impossible without eggs. The only exception is fruit ice cream. The fluffiness of beaten eggs is the main component of many desserts. And Semifreddo is one of these delicacies. This version of Italian homemade ice cream is made with egg whites and heavy cream or cream cheeses. Berries, fruits, nuts or caramel are often added to dessert.
Recipe: Semifreddo with berries and nuts
3 egg whites, 100 ml of cream (highest fat content), 100 g of powdered sugar, a handful of cherries, walnut kernels, blueberries, black and red currants, a pinch of salt.
Wash the berries, sort them, cut them into large ones. Beat the whites with a pinch of salt into a fluffy “snow”, adding powdered sugar in portions. Add chopped nuts and berries to chilled whipped cream. Gently mix this mixture in small portions into the puffed egg whites. The mixture should remain fluffy and homogeneous. Line a mold for soft ice cream with film and add the protein and berry mixture. Place the tray in the freezer. Let it freeze there for two hours. This time is enough for the dessert to set without ice crystals appearing. Serve Semifreddo with berries and a scattering of nut crumbs.
Italian desserts is a small journey into an entire culinary culture. But to do it, you don’t have to go to the land of gastronomic masterpieces. A holiday of sweet happiness in Italian can be organized where there is a love for desserts and a curiosity for experiments. And once you try Tiramisu, Panna Cotta, Panforte or Sabione at least once, you will no longer be able to help but love sweet Italy!
Italy is one of the most delicious countries in the world, with the richest gastronomic traditions. She fried us pizza and pasta, but they are not the only ones that authentic Italian cuisine is famous for. The country that teaches the rest of the world the art of dolce vita (“sweet life”) offers us desserts that are worth trying at least once in our lives.
Gelato
Gelato is an Italian ice cream that is deservedly called the most delicious ice cream in the world. In fact, ice cream itself is not an invention of the Italians - according to historical information, the first frozen desserts began to be served in Ancient China. However, it is Italian ice cream that enjoys such fame, and for good reason.
Unlike ice cream produced in other countries of the world, gelato uses less cream and more milk, fewer egg yolks (or they are completely excluded), but more fruit/berry puree is added, from which sorbet is obtained. The mixture is whipped at a lower speed, which makes the gelato dense and rich in taste because less air gets into it. There is no need to talk about the variety of tastes of Italian gelato; you’d better just come to Rome once and appreciate it.
Gelato (photo: italia.it)
Tiramisu
Tiramisu is a delicate and aromatic cold Italian dessert. The name tiramisu literally means “pull me up”, it contains mascarpone cheese, savoiardi cookies, and egg yolks. The top of tiramisu is usually dusted with cocoa powder, and the dessert can also be decorated with berries, mainly strawberries, or nuts.
Tiramisu (photo: laurieri.it) Panna cotta
Panna cotta means "cooked cream" in Italian. This dessert comes from the Piedmont region, which is famous for its rich dairy tradition. The original panna cotta was made with honey and egg whites; the modern version includes high quality cream and gelatin. A good panna cotta is always soft and airy in texture, served with fruit syrups, caramel or chocolate sauce.
Panna cotta (photo: recipeshubs.com) Sicilian cassata
Cassata – sweet and bright sponge cake with layers of ricotta and candied fruits inside. On top it is covered with marzipan mass and decorated with candied fruits and citrus zest. Cassata has been known since the Middle Ages, when Sicily was ruled by Muslims. In Naples they offer the so-called “Italian version” of cassata, when gelato is used instead of ricotta and marzipan (inside and on top).
Sicilian cassata (photo: tribugolosa.com) Cannoli
Classic cannoli are tubes filled with sweet ricotta, decorated with pieces of fruit, chocolate chips, pistachios or other nuts.
Cannoli (photo: ilgustoitaliano.ch) Semifreddo
Semifreddo means “semi-frozen,” and as you might guess, it’s an Italian ice cream-based dessert. It also includes cream, fruits, berries, chocolate, and nuts. It can be uniform or layered, decorated with berries, fruits or other gastronomic decorations on top, depending on the recipe.
Semifreddo (photo: foodtolove.com.au) Cantucci
A classic Tuscan dessert consisting of biscotti with whole almond kernels dipped in sweet wine.
Cantucci (photo: letitwine.com) Caprese cake
Anyone who is at least a little familiar with Italian cuisine knows that caprese is a simple salad with tomatoes, mozzarella cheese, fresh basil and olive oil. The name Caprese tells us that the dish is associated with the island of Capri, so there is not only a salad, but also a cake.
Caprese is a chocolate-almond cake with a uniform consistency, soft and juicy inside, which is sure to appeal to lovers of rich chocolate desserts. It is sprinkled with powdered sugar on top.
Caprese cake (photo: breadcakesandale.wordpress.com) Zabaglione
Zabaglione is a dessert that can sometimes take the form of a drink, served in a glass or a wide, low glass. Classic zabaglione consists of beaten egg yolks, which are combined with sugar and Marsala wine, then the mass is cooked in a water bath, gradually thickening and increasing in volume. In northern Italy, Muscat wine is used instead of Marsala wine. Before serving, the dessert is cooled and topped with chocolate or coconut shavings, pieces of fruit, and berries.
Zabaglione can turn out either liquid or thicker, closer to mousse. Depending on its consistency, it can be used in different ways. Some consider zabaglione as a sweet cocktail, others pour it over fruits and berries, or dip biscotti in it.
Zabaglione (photo: the350degreeoven.com) Tartufo di pizzo
Tartufo di pizzo is an ice cream-based dessert traditional in Calabrian cuisine. It is not as famous in the world as other desserts, and it is worth trying for those who are partial to such gelato and tiramisu.
“Tartufo” translates as “truffle”, and the dessert itself is ice cream in the form of a hemisphere with filling. Classic recipe assumes a chocolate filling, but there are many other options for every taste.
Tartufo di pizzo (photo: cibodistrada.it) The gastronomic traditions of Italy are an endless journey. And the list in this regard is no exception. Sweet recipes were born for various reasons. For example, cookies were invented for sailors who went on a voyage and took non-perishable food items with them. More complex delicacies were often created in honor of important historical events or for holidays.
The culture of not mixing tastes and serving sweets, called Dolci in Italy, at the very end of the meal, appeared among the country's residents relatively recently - in the 30s of the 18th century. Before this, desserts were not only used to open dinners, but were even snacked between meals. different dishes. Moreover, sugar was sprinkled on everything, including meat and fish, in order to at least slightly dull their saltiness (salt served as the only preservative).
Fortunately, Today Italian cuisine is a model of gastronomy for the whole world. And desserts, once born in the republic, have already become a traditional delicacy in many countries.
Frozen treats
Nowadays, frozen treats are popular not only in the summer, but also in the winter months. And, if for us such a phrase evokes, rather, a single association - ice cream, then for Italians it is a whole range of different desserts.
(Affogato) is a dessert that is a scoop of ice cream in hot espresso. Its name literally translates as “drowned.” Affogato is very popular in the cold season as an alternative. It is decorated with chocolate chips, berries, whipped cream, fruits, and cookies. There are versions of the “drowned man” in yogurt and in alcoholic drinks.
(Granita) – a delicacy made from flavored ice with sugar. It differs from the fruit one in having a coarser crystalline structure. The main components of granita are water, sugar and flavorings. The share of sugar in dessert is 20-25%. Granita is flavored with natural ingredients (fruits, nuts, chocolate, berries). The classic version has a lemon flavor. Traditionally, the delicacy is served in transparent glasses accompanied by fresh pastries. Granita with brioche (granita câ brioscia) is a typical breakfast of the inhabitants (Sicilia).
Gelato is an Italian classic ice cream. For creamy varieties, the basis is milk with cream, for sorbets - water. Sugar is an integral component of any dessert. In gelato, it not only adds flavor, but also lowers the freezing point and increases viscosity. Only natural ingredients (chocolate, fruits, berries, etc.) are used as flavorings in ice cream. If classic gelato does not contain egg yolks, then stabilizers and emulsifiers are used, but in minute quantities. Before final freezing, the mass is beaten with air, the content of which in the product ranges from 35 (for artigianale varieties) to 70-100% (for industrial versions). You can enjoy real Italian gelato by visiting a special establishment - a gelateria.
(Semifreddo) is a cold Italian dessert, the name of which translates as “semi-frozen.” Unlike gelato, it contains both the yolk and white of a chicken egg. Thus, The treat can be considered a mixture of ice cream and meringue. Semifreddo contains about 50% air, which is why it is sensitive to temperature changes and quickly loses volume in heat. The classic option for serving dessert is on a layer of biscuit or in a “skullcap” made from it.
Spumoni - multi-layer ice cream with candied fruits and nuts. Each layer has its own aroma. Often these are layers with fruit, nut and vanilla flavors. Spumoni is especially popular in the USA, Canada and Argentina.
Candies
The candy category includes various sugar products, including pralines and candied nuts. Of course, Italy has a huge assortment of sweets, but in this section we will present only the most popular ones.
Gianduiotti are chocolates in the shape of an inverted boat, consisting of cocoa, milk, sugar and Piedmontese hazelnuts. Gianduiotti chocolate is known for its high quality and is included in the list of traditional food products of Italy. On sale you can find both whole bars and individually wrapped chocolates. They are recommended to be consumed with sparkling rose or dessert wine, chilled to 9 degrees.
Confetto – traditional sweets for family celebrations. Most often these are almonds coated with sugar. There are options with hazelnuts, pistachios and chocolate. In Italy, confetti of different colors is used for different celebrations. For example, for a wedding or first communion - white, for graduation - red, on the occasion of the birth of a child - pink and blue, for mourning events - black. (Abruzzo) and (Campania) produce a large share of Italian confetti.
Liquirizia – candies flavored with licorice root extract. They are shaped like tubes, snowflakes, spirals, etc. In addition to taste, this delicacy is good for health. Thanks to licorice, it soothes sore throats, reduces coughs, and helps treat ulcers.
Cioccolatini is the common name for Italian chocolates. Baci or “Kisses” are the most popular in the republic. It is a mixture of crushed hazelnuts and chocolate. Boeri is another candy beloved by Italians. They are a “drunk” cherry (traditionally in grappa) inside delicious dark chocolate.
Residents of Italy skillfully use their culinary art to create chocolates. different forms, colors and sizes.
Sweet pastries
Sweet pastries have seduced, are seducing and will probably continue to seduce people, young and old. Even those who carefully monitor their health or adhere to a diet admire this culinary miracle with bated breath. Italian pastries range from various types liver to donuts, cakes and pies.
Amaretti is a small macaroon traditional to the commune of Saronno. Its composition includes sugar, flour and eggs. Almonds are now often substituted in recipes. According to legend, at the beginning of the 18th century, the authors of amaretti were a guy and a girl who greeted the cardinal who arrived in Saronno with an original delicacy. The priest liked the cookies so much that he blessed the young couple for a long and happy marriage. To this day, the best amaretti is produced by a descendant of this family.
Baba is a sweet pastry made from yeast dough, typical of pastry shops (Napoli). Its diameter can vary from 5-7 to 35-40 cm. The shape of the baba resembles our cupcakes. After baking, it is kept for about a day to remove some of the moisture, and then dipped in containers with sugar syrup, rum or other alcoholic beverages. Some craftsmen coat baked goods with glaze Yu. There are options for baba with filling (cream, chocolate, etc.)
(Biscotti) – dry crumbly biscuits, born in the city of Prato. In Italy it is also called cantuccini or cantucci. It is crispy and oblong in shape. For flavor, fruits or nuts are added (traditionally whole almonds). The first time the product is baked in large loaves, which are then cut into slices and re-baked for greater dryness. Hence the name biscotti - “twice cooked”. Italians love to dip cookies in wine to soften and flavor them at the same time.
Brutti ma Buoni is a traditional Tuscan cookie whose name translates as “scary but good.” It contains almonds, hazelnuts, pine nuts, oranges and other fruits. Coarsely chopped nuts are mixed with powdered sugar or honey and beaten egg whites. The cookies are then baked in the oven and eaten completely cooled. Their unique nutty taste more than covers up their unpresentable appearance.
Zeppole is a typical pastry of Italian cuisine, which is balls of fried dough with a diameter of about 10 cm. The product is similar to American donuts. The dough can be light and airy, but there are versions with a denser texture. Zeppole is sprinkled with powdered sugar and filled with honey. Unsweetened varieties of donuts are filled with anchovies.
Cavallucci is a traditional Christmas pastry of Tuscan origin. The name of the delicacy literally translates as “little horses.” It contains anise, almonds, candied fruits, coriander and flour, water and sugar (or honey).
Italians eat cavalucci with fortified wine, after soaking it in the drink.
Canestrelli are cookies typical of many areas of Italy, especially common in Piemonte and Liguria. There are many versions of canestrelli, but the traditional one is a daisy-shaped cookie with a hole in the center. The main ingredients are flour, eggs, butter and sugar. The product is very fragile and delicate, sprinkled with sugar on top. It is often served with sparkling or dessert wine.
Colomba pasquale or Italian “Easter Dove” is a traditional Easter cake. The dough contains flour, eggs, sugar, yeast, butter and candied fruits. Before baking, it is decorated with small crystals of refined sugar and almonds. Some manufacturers cover the “dove” with chocolate. Colombi from (Lombardia) and Sicily are included in the list of traditional foods of Italy.
(Crostata) is a pie also known as coppi in Naples and sfogliate in Lombardy. The base of the tart is shortcrust pastry filled with sweet or savory filling. Crostata with jam, ricotta, custard or served as a dessert. There are several options for decorating the pie: completely open, closed, or decorated with a lattice of dough. Traditionally, crostata has a rough, not perfectly round shape.
Krumiri are Piedmontese cookies in the shape of a curved stick. It is made from flour, butter, honey and eggs. There is a legend that the dessert was born in 1878 on the day of the death of King Vittorio Emanuele, so the shape of the cookie resembles his mustache.
Pandoro is a sweet yeast bread. Most often it is baked for Christmas and New Year. It has the shape of a truncated cone, the cut is similar to an 8-pointed star. The dough is soft, golden in color and smells like vanilla. Traditionally there is no cream or candied fruit inside the pandoro, although some modern confectioners offer versions with chocolate or custard. The dessert is served sprinkled with powdered sugar. So it resembles the snow-capped peaks of the Alps.
Panettone – sweet yeast bread – native (Milano). It is usually baked for Christmas. Cylindrical shape with a dome (similar to Russian Easter cake). Raisins, candied orange peel or lemon zest are often added to panettone for flavor. In different regions of Italy there are variations of sweet bread with mascarpone cream or chocolate. In Milan, there is a tradition of not finishing panettone on Christmas Day, only to eat a stale piece on an empty stomach on February 3 (St. Basil's Day). This is believed to prevent sore throats and colds.
Pastiera is a sweet Neapolitan cake typical of the Easter period. The base is shortbread dough, the base for the filling is ricotta with eggs. The smell and taste of baked goods varies depending on the spices and flavorings. The classic version uses cinnamon, candied fruits, orange zest and flower water. Modern versions are complemented with chocolate and custard.
Pizzella is a wafer cookie originally from Abruzzo. B is known as ferratella. It can be hard and crunchy or soft depending on the ingredients and cooking method.. Traditionally it is flavored with anise, vanilla or lemon zest. To bake pizzelli, use a textured pan to imprint the characteristic snowflake pattern. It is usually made into sweet sandwiches, spread with nut butter, or wrapped with ricotta filling, cannolo-style.
Ricciarelli is a typical Siena cookie similar to French macarons. It contains almonds, sugar and egg white. Often made in the shape of diamonds. The finished cookies are coated with chocolate or sprinkled with powdered sugar. In 2010, Ricciarelli di Siena was awarded. Richarelli is served accompanied by white wine.
St. Joseph's Cream Puffs (Bigné di San Giuseppe) are light, fluffy pastries from (Roma) that are baked a few weeks before St. Joseph's Day (March 19). They are usually deep fried, filled with custard and sprinkled with powdered sugar. The savory dough contrasts perfectly with the creamy filling.
Sfogliatella is a crispy, cone-shaped pastry with an unusual layered appearance. To obtain a characteristic structure, the dough is rolled out as thin as possible, greased and rolled into a roll. It is then cut into disks about 2 cm thick, from which they are formed into cones. Typically, the buns are orange flavored and filled with ricotta. Whipped cream is also used as a filling. chocolate cream, candied fruits, jam.
Cenci are fried pastries traditionally prepared during Carnival. R The recipe is very simple, it does not use any nuts or chocolate. In some regions, the dough is flavored with lemon or orange zest. Ready-made chenchas are lightly sprinkled with powdered sugar.
In our country, a similar type of baked goods is called “brushwood”.
Cakes
Cakes are an integral attribute of any celebration. There may not be fruits, meat or fish dishes at the holiday, but a beautiful and alluring dessert will definitely become the king of the table. Italian cakes today represent the pinnacle of confectionery taste.
Genovese (Génoise) is a sponge cake named after the city (Genova). The dessert is known for its dry texture, but sometimes the sponge cakes are drizzled with liqueur or sugar syrup.. Butter cream is the most common option for impregnation and decoration. Jelly, fruits, and chocolate are also used as fillings. There are versions of the cake with chocolate sponge cake layers.
Caprese
Caprese cake is a chocolate cake with nuts, named after (Capri). The classic version of the composition includes: butter, sugar, eggs, almond flour and chocolate. Once baked, the cake has a thin, crispy crust but a moist, soft center. Sometimes liqueur or some other type of alcohol is added to its composition.
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Cassata
(Cassata Siciliana) - a cake originally from Sicily. It consists of layers of round sponge cake soaked in fruit juice or liqueur, combined with ricotta, fruit and marzipan. Traditionally, the dessert is covered with glaze and decorated with candied fruits. In Italy, there are an endless variety of cassata options, including some that are not quite ordinary. For example, in Messina, the ricotta filling was replaced with ice cream - gelato. The Messina cake is not as sweet as the version from (Palermo).
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(Tiramisù) is one of the most famous Italian desserts and, in combination, a no-bake cake. It is made by alternating layers of savoiardi cookies (lady fingers), soaked in coffee, and cream (mascarpone with sugar and eggs). The classic version of the treat is round in shape and sprinkled with cocoa powder. Modern confectioners use wine, liqueur, rum and cocoa as impregnation for cookies. The dessert can be decorated with fruits and berries.
Zuccotto is a typical cake of the Florentine culinary tradition. It is prepared in the shape of a dome. It is a “cap” of biscuit dough filled with filling. For the latter, ricotta or whipped cream is used in combination with berries, candied fruits, and chocolate chips. Serve the zucotto after it has been well cooled.
Unusual desserts
In this section, we decided to highlight those desserts that are difficult to attribute to any specific group. Some of them cannot be placed in the rows of either pastries or cakes. And with our gastronomic habits, we would complement some Italian delicacies, for example, with some kind of bun. But for the residents of the republic these are separate, independent sweet dishes.
Budino is a delicate dessert, an Italian version of pudding. It is prepared from milk, sugar, natural flavors (fruit, chocolate, nuts, liqueur, vanilla) and thickeners (flour, starch, gelatin, semolina). Most often it has the shape of a truncated cone. Serve budino at the end of the meal, garnished with cookies, whipped cream, fresh fruit or berries.
Cannolo is a Sicilian delicacy included in the list of traditional Italian foods. A canollo is a tube of fried dough filled with ricotta with candied fruits, nuts or chocolate drops and sprinkled with powdered sugar. The filling is added immediately before serving to avoid loss of crispness. Although some confectioners coat the inside of the tube with chocolate, preventing trouble. Initially, the dessert was prepared on last week before Lent, but due to great demand, over time they began to bake it all year round.
Marron glace - a confectionery product made from chestnuts coated with sugar glaze. Suitable fruits are soaked in water for about 9 days. Next, the peeled chestnuts are boiled in sugar syrup, dried and baked in the oven to obtain a sugar crust. Maron glace is eaten on its own, and is also used in some dessert recipes (gelato, cakes, sweet sauces).
Nutella is a chocolate and nut spread originally from Piedmont. It was born as an alternative to chocolate after the introduction of high taxes on cocoa beans. Modern Nutella contains sugar, palm oil, hazelnuts, cocoa, milk powder, lecithin and vanillin. The paste is eaten spread on a bun or used in other dessert recipes.
Nociata is a dessert typical of the regions (Umbria) and Lazio. It is based on walnuts. They are crushed and mixed with honey and beaten egg whites. The finished mass is leveled on a plane and cut into small bars. Nociata is traditionally made for Christmas.
(Panna Cotta) is a dessert whose name literally means “boiled cream.” It is prepared from cream, sugar and gelatin. The classic version is flavored with vanilla. Modern confectioners complement traditional recipe rum, coffee, cocoa. Panna cotta is served with berry, caramel or chocolate sauce. It can be decorated with fruit or sprinkled with liqueur.
(Panforte) – Tuscan fruit and nut dessert. The recipe for its preparation is simple: sugar or honey is mixed with fruits, nuts, spices, flour and water. After baking, it is sprinkled with powdered sugar. Panforte is translated as “strong bread”. It received this name due to its spicy aroma (its original name was Panpepato, which means “pepper bread”). The dessert looks like gingerbread or gingerbread. In 2013, Panforte di Siena acquired the IGP category.
As a rule, it is served with coffee or dessert wine after a meal, but some Italians prefer to eat it for breakfast.
Easter lamb (Agnello pasquale) is a dessert typical of the city of Favara. It is made from almond and pistachio pastes (ground nuts with sugar and water), flavored with lemon zest and vanilla. Prepare a delicacy in the shape of a lamb(as a symbol of the fact that Jesus is the lamb of God) and are decorated with “curls” of sugar fudge.
Pignolata is a dessert common in the cities of Messina and (Reggio di Calabria). The delicacy looks like a cluster of cones of different sizes, covered with glaze. These are small pieces of fried dough, one half of which is covered with chocolate and the other with lemon syrup. The dessert is served very chilled. In the south of Italy there is a delicacy called pignolata al miele - dough balls drizzled with honey and sprinkled with chopped almonds.
(Zabaglione) is a dessert made from egg yolks, sugar and wine. Its structure is similar to a cream or thick sauce. To add extra flavor, the sabayon is sprinkled with chocolate chips, lemon or orange zest. Serve the delicacy warm or cooled until room temperature. Decorate with biscuits or waffles.
Struffoli is a Neapolitan Christmas delicacy. E These are crispy balls, deep fried, maximum 1 cm in diameter. A lighter version of the product involves dough balls baked in the oven. Traditionally they are mixed with honey, cinnamon, chopped nuts and orange zest. Struffoli is served warm.
Torrone or Turron is a confectionery product made from honey, sugar, egg whites and nuts. In Italy, almonds, hazelnuts or pistachios are typically used. Exists a large number of varieties that differ from each other not only in taste, but also in hardness. Turron can be soft and chewy or hard and slightly crunchy.. In Campania, in addition to the main components, the dessert includes (Strega).
Frutta di Martorana is a traditional Sicilian delicacy. This is a marzipan cake shaped like fruits and vegetables. Frutta Martorana is included in the list of traditional foods of Italy. They are usually consumed accompanied by wine.
These are the Italian desserts. Now many people try not to eat sweets, guarding good health or a thin waist. Remember, everything is good in moderation. A small piece of this unsurpassed delicacy can not only give you energy, but also improve your mood. Absolutely impossible without sweets sweet life. Dolce vita, dear readers!
It’s been a while since we’ve had any tasty posts, so before I start a series of articles from frosty Finland, where we recently returned from, I’ll treat you to something sweet :)
In December we went for a ride. And if the main impression of the trip was undoubtedly the Dolomites, then in second place was the delicious cuisine!
In general, we have had friendly (to say the least) relations with Italian cuisine for a very long time, so Italian dishes deserve a separate article, but it’s almost impossible to try and not fall in love with Italian desserts!!
In this article I will tell you about 18 delicious desserts which we had a chance to try during the trip.
I hasten to please gourmets with a sweet tooth - in Italy there are much more than 18 of them; in Sicily alone you can try so many sweets that your taste buds will clearly be satisfied for several months to come.
But today we’re not talking about Sicilian delicacies, we haven’t gotten there yet, but I’m sure we’ll find time for this island in the future. So in this article I’ll talk about Italian desserts in general, and mainly about the preferences of the Alpine region.
Are you going to Italy? Then our selection is for you - read the article and you will know exactly what is definitely worth a try!
In general, the word dessert comes from the French “dessert”, and means the end of a meal with the obligatory receipt of special taste sensations. Moreover, this does not have to be a sweet dish, for example, I adore a cheese plate as a dessert, and what delicious cheeses are in Italy, mmm.. especially with mold.. and real Parmesan.. Lunch! But today there will be only sweet desserts in the photo!
I'll start with the most popular Italian dessert - Tiramisu, I don't believe that there are people with a sweet tooth who haven't tried it, it's something airy and tender!
The dessert is based on Italian savoiardi cookies soaked in coffee. But I fell in love with Tiramisu rather because it contains my favorite ingredient - cheese (mascarpone). This is neither a cake nor a pudding; in general, words cannot describe it. The dessert originated back in the 17th century, in Florence.
Translated from Italian, “tiramisu” means “lift me up,” probably due to the stimulating effect of the combination of coffee and chocolate, and in the alcoholic version this effect is also enhanced by brandy (we prefer the first option) 
The photo shows the tiramisu that we ate in Italy, and more recently we ate homemade tiramisu at our friends’ house, and read how Lesha and I prepared this dessert ourselves here:
(Panna cotta)
Panna Cotta is another famous Italian dessert! Like tiramisu, this dessert is prepared without baking. What I love about it is its lightness in every sense)) even after a heavy lunch or dinner, there is always room for panna cotta!
Classic panna cotta served with strawberries or strawberry jam. In general, there are a variety of variations of panna cotta - caramel, coffee, chocolate, mint, etc.
Essentially, it is boiled cream with gelatin; if there is a lot of gelatin, then the dessert holds its shape and is served in a plate. I prefer a less dense consistency, almost without gelatin, this option is very delicate and served in bowls or glasses 
Mint chocolate parfait “After Eight”
(Mint and Chocolate Parfait “After Eight”)
Initially, parfait is a French cuisine dish, which is prepared from cream, whipped with sugar and vanilla, and then frozen; in the American version, ice cream is also added to the cream.
Judging by the taste, the Italians used the American experience here; the dessert turned out to be creamy, but not heavy, and due to the mint it was very refreshing 
Buckwheat pie with cranberry marmalade
(Buckwheat pie with Cranberry Marmelade)
In Finland and Estonia, we tried mini-pancakes made from buckwheat flour, but we tried buckwheat pie for the first time here in Italy, and if we hadn’t been told what it was made of, I think we would hardly have guessed.
To taste - yes, it is definitely different from a pie made from regular flour, but how can you guess that it is made from buckwheat, if for us buckwheat is always just a side dish? In Italy, buckwheat flour is used for cakes, cookies, muffins, pancakes, and other baked goods; the dish turns out to be dietary - just what those with a sweet tooth who are watching their figure need :) 
Caprese cake with vanilla sauce
(Caprese Cake on Vanilla Sause)
This cake comes from the small island of Capri, near Naples, and its main ingredients are almonds, chocolate and lemon zest. It may not be clear from the photo, but it has a hard crust and a slightly soft texture inside.
This cake had flour added, but in the original Caprese cake is prepared completely without it, its recipe, by the way, was born completely by accident, the cook simply forgot to add flour, this did not prevent the almond-chocolate dessert from tasting delicious 
Cake with ricotta and grapes
(Ricotta Cake with Grapes)
This amazing cake is a discovery dessert for me; I tried it for the first time on this trip. If we talk about cheese cakes, my favorite has always been cheesecake, but the cafe on the slope didn’t have it, but there was another cheese cake - with ricotta, along with a moderately soaked chocolate sponge cake, grapes and dark chocolate glaze, the combination is delicious , I recommend! 
Coffee mousse with amaretto
(Coffee Mousse with Amaretti)
Coffee mousse is not bad at all, especially considering the fact that it is poured with chocolate syrup and decorated with cream and meringues, and it contains amaretto as an aromatic additive.
But it’s surprising that if I love coffee very much, especially cappuccino and latte, then coffee desserts, be it mousse, coffee cake or chocolate with added beans, do not evoke so many emotions in me, out of all the variety of desserts, I will choose it last queue. Verdict – tasty, but not for me 
Apple strudel with cinnamon
(Apple Strudel with Cinnamon Sauce)
At all, Apple strudel- This is a traditional Austrian dish, it even has a second name - Viennese strudel. Over time, many people fell in love with this warm dessert, so it can be found almost everywhere, and Italy is, of course, no exception.
The only thing that surprised me was why it is served here, although warm, but without ice cream, although I also definitely like the idea of decorating any dessert with whipped cream and fresh berries/fruits. Cinnamon is not only in the sauce, but also with apple and nuts inside the strudel 
The baked apple is also held in high esteem; in the lower right corner is just that, with cinnamon and strawberries. And also, just by the way, there is thick chocolate mousse in a transparent glass (I didn’t highlight it separately) 
carrot cake
(Carrot Cake Campiglio Style)
I love carrot cakes with marzipan frosting, but what we were served here, at least in the Trentino region, was more like a cupcake. If such a dessert is quite tasty with sauce and cream, then separately from them it is a bit dry.
For those who love cupcakes and simple pies, you will like the dessert, but if you are a connoisseur of carrot cakes that are quite soaked, then it is better to choose another dessert 
Licorice parfait with berry sauce
(Liquorice Parfait with Red Fruit Sauce)
Here I was truly surprised - something, but I didn’t expect to see a dessert with licorice in Italy. It seems to me that licorice is in Europe like durian in Asia - they either adore it or hate it. I belong to the first category as with dope, lac and licorice :)
I found the greatest abundance of licorice products (mostly sweets) in Finland and Sweden.
The dessert exceeded all expectations, I liked it more than panna cotta and tiramisu combined, perhaps the reason for this is licorice, which I adore, although there was very little of it here. Lesha is not a big fan of licorice, also appreciated this dessert 
(Chocolate Cake)
Chocolate lovers will definitely love Italy; chocolate cake is one of the most common desserts in cafes. As a rule, this is a chocolate sponge cake with chocolate icing with a layer of caramel or chocolate)) 
Often it is also decorated with fruit, cream, syrup, nuts or ice cream 
Yogurt mousse with chocolate sauce
(Cream Yogurt Mousse with Chocolate Sause)
This yogurt dessert is a great option for the evening if you don't want to overeat - tender, chilled and very light. In general, once upon a time I was a fan of yogurt cakes, mousse is, of course, something different, but the taste is the same, it’s just some kind of nostalgia)) 
Chestnut pie with vanilla sauce
(Chestnuts Cake with Vanilla Sauce)
An unusual chestnut pie, why not try it :) I prefer “wet” pies, with a consistency similar to marzipan. I know that chestnut cakes are just like that, but again, it all depends on the pastry chef and the proportions of flour and chestnut paste/jam. If you like variety, it's definitely worth a try! 
Frozen mousse with caramelized hazelnuts
(Iced Mousse with Crunchy Hazelnuts)
An amazing dessert, very light and pleasant, something between mousse, yogurt and ice cream, and kind of different from parfait.
I’m not sure, but perhaps by freezing any mousse, you can get a dessert that is completely new in texture and flavor, and if you add cream, strawberries, a mint leaf and caramelized hazelnuts, the result will be delicious. 
(Gelato)
Oh yes, this is what makes it worth going to Italy!! Italian ice cream is simply divine! In Italy there are more than 30 varieties of local “gelato” - from pistachio and “mascorpone” to various sorbets from 
served both in cones and in bowls with fruits, nuts, chocolate chips and grated cookies, 
A multiple winner and winner of culinary and confectionery competitions, I tried ice cream from Dondoli in San Gimignano when, and I remember the ice cream in one of the oldest gelaterias, with a Venchi chocolate fountain wall, I recommend it!
In the photo below - delicious ice cream in Milan, strawberry-chocolate, with not yet hardened meringue and waffle, the place is called Cioccolat Italiani 
And finally, an unusual Italian dessert – fire, in every sense))
Fruits in brown sugar on fire
(Brown Sugar Flamed Creme Brule)
The unusualness of the dessert lies in the fact that the pastry chef prepared it right in the restaurant hall in front of us, so that we could not only see all the chef’s tricks, but also, if desired, remember all the ingredients and the step-by-step recipe itself :) 
It's true we were so mesmerized by the action, 
that we had no time to try to remember the recipe, and we are unlikely to repeat this in the kitchen)) 
However, if they had simply brought us this dessert, we would not have fully appreciated it, 
so such a presentation, in this case, only increased its value in our eyes =) 
Would you like to try this dessert?
Other desserts
Well, and of course, in addition to all sorts of cakes, mousses, pies and ice cream, cookies are held in high esteem in Italy! There are a wide variety of Italian cookies - with nuts, chocolate, raisins, crumbly and very dense, ginger, vanilla, etc., and if they are fresh, they are definitely very tasty!! 
Sometimes they brought us these mini-desserts 
The photo below is also a popular Italian crust with cookies on top, dusted with powder. I tried these cakes in different places, and each time it turned out that they looked tastier than they actually were... maybe that’s why I didn’t remember the name. If you happen to know, write in the comments 
Happy tea drinking! What desserts do you like? Share in the comments!
When traveling in Italy, you should definitely see the sights, of which there are a great many. But that's not all.
Gourmet paradise
We need to be honest with ourselves: food plays an important role in every person’s life. And even if you have already tried the famous Italian pasta and pizza, there should have been room for dessert. The following 20 Italian delicacies will leave no one indifferent.
Top 20 Italian desserts
1. Struffoli. Dough balls, deliciously crispy on the outside thanks to frying, and airy on the inside, are covered with honey, cinnamon and colorful sprinkles.
2. Cannoli. This is a Sicilian traditional dessert, which consists of wafer rolls filled with ricotta. Various syrups, marsala or rose water are added to it. 
3. Granita. It's something between ice cream, sorbet and Italian ice. Sometimes they add lemon juice, tangerines, oranges, mint or berries. 
4. Truffle. It is made from ice cream with liquid chocolate or fruit filling. Usually contains 2 types of ice cream, which are mixed by hand. 
5. Tiramisu. Is there anything that sauvaiardie coffee biscuits, mascarpone cheese and chocolate can't fix? 
6. Pizzelli. These crispy cookies are made from waffle dough. While it is still warm, you can roll it into a tube and then fill it with cream. 
7. Candied chestnuts. Chestnuts coated in sugar syrup and glaze can be used as an ingredient in other desserts or eaten as is. 
8. Sfogliatella. This puff pastry pastry can be filled with a variety of creams. In any case, there is no doubt: it is very tasty! 
9. Crostata. This pie is filled with fruit or ricotta. 
10. Biscotto. These biscuits are often eaten dipped in coffee or tea. 
11. Neapolitan ice cream. Named after Naples, the ice cream consists of strawberry, chocolate and vanilla. 
12. Sabayon. A mixture of egg yolks, wine and sugar is often served on holidays. 
13. Panforte. This dessert is served with coffee or wine after a meal. There are many options for panforte with nuts, fruits and spices. 
14. Panna cotta. A delicacy made from cream, sugar and vanilla. 
15. Bruttiboni. The cookies are made from meringue and chopped roasted nuts. 
16. “Angel Wings.” Deep-fried strips of dough are often sprinkled with orange zest. 
17. Gelato. This dessert is healthier and not as fatty as regular ice cream, which is why it is popular all over the world. 
18. Bombolonas. Filled donuts are also known as calorie bombs. They can be filled with chocolate, custard and jam. 
19. Marzipan fruit. If you are in Italy, you will definitely see this dessert. Don't forget to try! 
20. Cassata. Miniature biscuits covered with marzipan or candied liqueur. 
Conclusion
Italy is a magical country. Everyone who was here will never forget the indescribable atmosphere and, of course, the wonderful cuisine. See for yourself!
